Name: Pan-Fried Catfish with Tartar Sauce And Cornbread Salad
Ingredients: 1 Egg*; 2 ts Minced garlic; 1 Lemon; juiced; 1 tb Creole or whole grain mustard; 2 tb Chopped parsley; 2 tb Chopped green onions; 1 c Vegetable oil plus 2 tablespoons; Salt; Freshly ground black pepper; 6 oz Bacon; chopped; 2 c Cubed cornbread; (1/2-inch cubes); 2 c Small diced fresh tomatoes; seeded; 1/2 c Vidalia onions; small diced; 4 Catfish fillets; about 6 ounces each; Creole seasoning; 1 c Flour; 1 c Masa flour; 4 Wedges fresh lemon

It has been estimated that from the first “good morning” to the last “good night,” the average person engages in 30 conversations a day; some of you average more than that, some of you, less. Statisticians have estimated that each of us will spend 13 years of our life talking, and every day, our words could write a book of 50-60 pages. In a year, if we are just average, we could author 264 books of over 200 pages, just with our words. You can do more than that if you can speak in excess of 300 words per minute, as some of us are able to do, or if you talk incessantly at any speed.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Vegetables, Seafood	American	Emlive10	1	servings

INGREDIENTS

1		Egg*
2	ts	Minced garlic
1		Lemon; juiced
1	tb	Creole or whole grain mustard
2	tb	Chopped parsley
2	tb	Chopped green onions
1	c	Vegetable oil plus 2 tablespoons
		Salt
		Freshly ground black pepper
6	oz	Bacon; chopped
2	c	Cubed cornbread; (1/2-inch cubes)
2	c	Small diced fresh tomatoes; seeded
1/2	c	Vidalia onions; small diced
4		Catfish fillets; about 6 ounces each
		Creole seasoning
1	c	Flour
1	c	Masa flour
4		Wedges fresh lemon

INSTRUCTIONS

For the tartar sauce:
Put the egg, garlic, lemon juice, mustard, 1 tablespoon of the parsley, and
green onions in a food processor and puree for 15 seconds. With the
processor running, slowly pour the oil through the feed tube in a steady
stream. Season with salt and pepper. Cover and let sit for 1 hour in the
refrigerator before using. Best if used within 24 hours.
For the cornbread salad:
In a large skillet, over medium heat, render the bacon until crispy, about
6 to 8 minutes. Remove and drain on paper towels. Add the cornbread to the
bacon fat and fry until golden, about 4 to 5 minutes, stirring constantly.
Remove and drain on paper towels. In a mixing bowl, combine the crispy
bacon, cornbread, tomatoes and onions. Season with salt and pepper. Mix
well.
For the catfish:
Season the fillets with Creole seasoning. In a shallow bowl, combine the
flour and masa. Season with Creole seasoning. Dip fillets in flour mixture.
In another skillet, heat the remaining oil. When the oil is hot, pan-fry
for 4 to 6 minutes on each side until golden brown. Remove the fillets and
drain on paper towels.
To serve, spoon the cornbread salad in the center of 4 plates. Lay the
catfish on top of the salad. Place a spoonful of the tartar sauce on top of
the fish. Garnish with a lemon wedge and parsley.
Yield: 4 servings
*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming
raw or lightly cooked eggs on the grounds that the egg may be contaminated
with Salmonella, a bacteria responsible for a type of food
poisoning....Healthy people need to remember that there is a very small
risk and treat eggs and other raw animal foods accordingly. Use only
properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell."
Converted by MC_Buster.
Per serving: 2096 Calories (kcal); 103g Total Fat; (44% calories from fat);
171g Protein; 112g Carbohydrate; 513mg Cholesterol; 3002mg Sodium Food
Exchanges: 6 1/2 Grain(Starch); 21 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit;
12 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C50
Converted by MM_Buster v2.0n.

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